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Asparagus

Can you freeze asparagus? Yes, you can. Consider preserving this nutrient-dense vegetable. It’s not difficult, and freezing asparagus keeps that one-of-a-kind flavor in season and on your table no matter the market price.

If you’re considering freezing asparagus, understand that you won’t get the same crisp, snappy results you encounter with garden-fresh stems. Once spears freeze, ice crystals puncture cell walls in the succulent stems. The result is somewhat mushy. That delicious tooth-tender crunch that makes asparagus an ideal partner for pasta or salad disappears as asparagus freezes. Simply put: Frozen asparagus often lacks a firm texture

On the flip side, frozen spears pack all the flavor you know and love. They don’t need to be thawed before using and make a wonderful addition to casseroles, quiche, and soups. They’re also ideal for making sauces and chopping into fresh vinaigrette or dips.

Start with homegrown or locally raised spears for the best flavor. Choose spears at least pencil-thick with tight, compact tips. Thicker spears hold up better. Wash spears and remove tough ends and scales. Compost the tough ends, or toss them into a freezer bag to use later for making tasty stock or asparagus soup.

Freeze Vegetables From Your Garden

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Cucumber vines can be prolific producers of the treasured summertime veggie. Don't think it's possible to freeze cucumbers? Well, the secret lies in the preparation. Learn how to freeze cucumbers for summer-fresh fare in any season.

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While you won't want to serve frozen spinach in fresh salads, the leaves will work nicely in soup, casseroles and stir fries. You'll just want to freeze young leaves. Avoid the older or yellowing leaves as they'll produce a nasty taste and rubbery texture. Ever tried making frozen spinach cubes? Get more tips on how to freeze spinach in this article on how to freeze spinach.

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Put Your Onions in the Deep Freeze

Too many onions to eat right away? Not a problem. They freeze easily, and can be used in a variety of ways. Learn how to prep onions for safe storage in the deep freeze, how to keep the onion odor low and when to use frozen onions in your dishes.

Freeze Asparagus for Great Flavor

While frozen asparagus spears won't be as crisp as garden-fresh stems, they can still be used in many dishes. Here are the steps to preserving this nutrient-dense vegetable and some ideas on how to use frozen asparagus to add flavor to your meals.

Can You Freeze Garlic Cloves?

You definitely can freeze garlic. In fact, you can freeze garlic in many ways. While frozen garlic lacks the crunchy texture of fresh, the flavor remains strong—and definitely won't have the chemical taste that sometimes accompanies jarred garlic. Learn several ways to freeze garlic and how to use it to add flavor to food.

How Do You Freeze Eggplant?

Eggplant doesn't keep very long, and you won't be able to can it without pulverizing it beyond recognition. So, how do you preserve your delicious eggplant? Forget your canner and learn how to freeze eggplant. Here are several freezing methods you can try.

Enjoy a Summertime Favorite All Year

Learn how to freeze corn and you'll be able to enjoy this summertime treat all year—even with your holiday turkey. Freezing corn is simple, and it's a great way to introduce kids to food preservation. Learn the steps to freezing corn in this article by Julie A. Martens.

How to Freeze Brussels Sprouts

Brussels sprouts bring more than taste to the table. This cabbage cousin boasts vitamins and is high in protein, so you'll want to make your locally-grown Brussels sprouts last. Learn the two ways to freeze Brussels sprouts and ways to include this frozen super veggie on your table.

Steps to Freezing Cabbage

Want to enjoy the nutrition offered by cabbage all year? This unsung hero of the vegatable garden adapts well to the freezing process. Start with dense, solid heads that feel weighty for their size. Learn more about the steps to freezing cabbage in this article from Julie A. Martens.

Freeze Celery for Soups

Celery is mostly water, and the freezing process ruptures cell walls, resulting in a limp, mushy product. But frozen celery works fabulously in casseroles, sauces, stock, and other hot concoctions. You can also use it as an aromatic with soups, broths for cooking rice, or roasts, tossing after cooking. Learn the steps to freezing celery in this article.

Overstocked on Mushrooms?

Mushrooms might last about a week in the refrigerator, which might not be enough time to enjoy the bounty you may have grown or foraged. Consider freezing mushrooms. Learn which method of freezing mushrooms works best, and get some ideas for how to use them in recipes.

Sort spears by size, for two reasons. First, because blanching times are based on spear size. Second, it makes it easier to package your asparagus. After blanching, it’s important to package spears quickly and efficiently to get them into the freezer as rapidly as possible. Fast freezing is a secret to reducing the post-freeze mush factor.

Once you have sorted spears by size, decide how you’ll package them for freezing. You’ll get best results placing asparagus into freezer safe zipper bags or vacuum-sealed packages. Pack them in the way that permits the least air to surround stalks after freezing—another key to overcoming mushiness. Trim stalks as needed to fit your packaging.

You might want to freeze a bag of chopped spear pieces, depending on how you’ll ultimately use the asparagus. Sliced asparagus speeds up meal prep, especially when you’re adding them to soup, egg dishes, or stir fries.

Blanch small spears 2 minutes, medium spears 3 minutes, and large spears 4 minutes. Add up to one pound of asparagus to the boiling water at a time. Be sure to have ample water in the pot so it returns rapidly to a boil, or you risk overcooking the asparagus, which also contributes to post-freeze mushiness.

Blot spears dry quickly before placing in the freezer. You have two options for freezing: individual quick freeze or package freezing. With either method, working quickly reduces the amount of mush your frozen product will have.

Quick-freeze spears individually on a cookie sheet. Place the sheet near where the cold air enters your freezer for the fastest freeze. After they’re frozen, tuck spears into freezer bags in bulk, removing as much air as possible. Remove spears as needed for cooking.

For packaged freezing, place spears into freezer bags and remove as much air as possible. Don’t overpack bags, but work to keep spears in a single layer for quickest freezing. Freeze bags as flatly as possible. Once bags are frozen, pack them into your freezer to maximize space use. For best quality, use frozen asparagus within eight to 12 months.

How to Freeze Vegetables

Learn methods for freezing vegetables so you can have fresh taste long after the growing season ends.